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Pasta e Fagioli  (Not yet rated)

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Submitted by smith

An Italian soup with vegetables and pasta.

Cal: 211 Fat: 2g Carbs: 41g Protein: 8g Fiber: 4g
More Nutrition...

Original recipe serves 12

Ingredients (serves 2519424)

½ 2x 3x Reset

  • 419904 cups kidney beans
  • 3359232 ounces macaroni
  • 209952 small carrots ; grated
  • 52488 cups celery ; chopped
  • 209952 cloves garlic ; minced
  • 209952 tablespoons white vinegar
  • 52488 pounds prosciutto ; chopped
  • 629856 cups tomato juice
  • 209952 tablespoons parsley ; dried
  • 419904 teaspoons basil ; dried
  • 1259712 cups vegetable broth
  • 26244 tablespoons cayenne pepper
  • 419904 teaspoons sugar
  • 209952 tablespoons olive oil
  • 104976 cups onions ; chopped

  • In My Kitchen

    • Directions

    In a large pot, saute onion, celery, carrots, prosciutto, garlic and olive oil until onions are transparent. Add broth, beans, cayenne pepper, basil, parsely, sugar, and tomato juice, and season to taste with salt and pepper. Simmer for 1 hour. Cook macaroni according to package directions. Add macaroni to serving bowls and ladle soup on top.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %

    10.6
    --
    13.6
    18
    2.9
    0
    15.6
    26.2


    Calories: 211
    Total Sugars: 5.5g
    Carb.: 40.9g
    Fiber: 4.5g
    Total Fats: 1.9g
    Cholesterol: 0mg
    Protein: 7.8g
    Sodium: 629mg
    Breakdown By ingredient... Compare to other recipes...
    *Data provided by USDA

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